Gathering for a meal with family and friends is an important practice in virtually every culture on earth—it represents a celebratory time where reflection, rebirth, and prosperity come to the forefront of our minds and we toast to the possibilities of the future.
For Sasha Mei, the Lunar New Year brings an opportunity to highlight the beauty of simplicity and lean into the joys of ‘family-style’ eating with traditional dishes like hot pot and peaking duck. This Lunar New Year, she is serving up Kaya Toast—a sweet Malaysian breakfast treat perfect for holding you over while you whip up dinner or serving your friends a sweet bite with coffee.
Ahead, Sasha shares her process of assembling a Lunar New Year tablescape and her recipe for Kaya Toast.
Can you share your most special Lunar New Year memory?
“Living in Canada and being so far removed from my extended family, I’ve always craved a big Lunar New Year gathering. Last year, we hosted a Yu+Mei hot pot night to celebrate the Lunar New Year, and that dream came true. We had 20 people in my apartment and at least six hot pot stoves. It got so toasty that the windows were steaming, but it was such a special and fun night!”
What Lunar New Year food is non-negotiable to have at the dinner table?
“I will look for any reason to have Peking duck on the table. When I was in university this was how we’d celebrate.”
Can you walk us through the process of creating this table setting?
“I’m still building my collection of festive tableware, so I don’t have many traditional items. I like to make sure that there are pops of colour, specifically red. I got these beautiful hand-blown glasses from River Crossing that are festive red and golden tones, and they help set the tone for the New Year. The tableware is from Misette – I like the red flowers, and they make me think of springtime, even when it is cold outside! I keep my grandfather’s jade teapot on the table this time of year – it reminds me of him and helps me feel connected to my mother’s side of the family. Also, I like to keep White Rabbit candy on the table. Guests love it, and it’s my favourite candy.”
What are your tips for building a tablescape?
“Don’t worry about what colours you’re mixing. I love the traditional all-red that is so associated with Lunar New Year, but my style is a little more contemporary. So I start with a white base (a white tablecloth), and I add as many colourful elements as possible!”
What would you suggest serving with Kaya Toast?
“This dish is just a simple Malaysian street food breakfast (or part of a Malaysian breakfast). The trouble with street food is that most of the other dishes are quite hard to replicate, most street hawkers spend their entire lives just perfecting one dish, and the mis en place is complex enough that the dishes aren’t practical for me to make on an everyday basis. I’d serve this Kaya toast with a really strong cup of black coffee. If you want to get really Malaysian, pan-fry the beans in butter before grinding them.”
Sasha’s Recipe for Kaya Toast
Serves: 1-2
Prep Time: 0 mins
Cook Time: 5 mins
Ingredients
- 1 Slices of White Bread (Wonder Bread, Brioche, or Milk Bread work best)
- Kaya Spread (Coconut Jam), available in Toronto at CNC or downtown at Kiss My Pans)
- Salted Butter (Cold)
Instructions
- Toast the bread slices until a deep golden shade.
- Spread 1 tbsp of the Kaya spread on one of the pieces of toast.
- Place the salted butter on top of the jam
- Top with the remaining piece of toast
- Slice in half, and serve immediately.
Enjoy!
